PAGE 12 • GO! MAGAZINE
Thursday, May 27, 2021 • ThE BuLLETIN
RESTAURANT REVIEWS, DINING DEALS & FOOD NEWS
Red Curry Duck confit bits topped with crunchy duck skin
Boxwood Kitchen chef joins two
partners to open Rapa Nui Tiki bar
STORY AND PHOTOS BY BARB GONZALEZ
S
• For The Bulletin
eated in a booth next to a giant moai (carved human figure with an oversized head) that occasionally “smoked” next to the table, my
friend and I felt like we had entered a tropical paradise. “I’ve left my day behind; it’s like a different world,” my friend said while sipping her
Painkiller tiki drink at Rapa Nui Tiki bar. This past year was the perfect time for a Tiki bar to open in Bend. Andrew Soriano, Chef Eric
Rud (chef and owner of Boxwood Kitchen) and Jared Schmidt (a mixologist from San Francisco) wanted the restaurant to be more than kitschy and
to truly celebrate the Polynesian culture.
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